Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the spinach spread topping, blend sourcream and mayonnaise well in a large bowl. Add water chestnuts, green onions and Vegetable Recipe mix, and stir until well blended. Hand squeeze excess water out of drained spinach and mix well with other ingredients. (Using the tines of a large fork usually works well to ensure spinach is separated well in mixture.) For best consistency and texture, chill mixture an hour or more prior to serving. To make the patties, combine the beef, Steak Seasoning, maple syrup, black pepper, garlic and salt in a large bowl. Mix ingredients by hand, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium). During the last few minutes of cooking, lightly toast the Kaiser rolls by placing them cut side down on the outer edges of the rack. To assemble the burgers, spread butter on the top halves of the rolls and spread mayonnaise on the bottom halves of the rolls. On each roll bottom, place a nice helping of shredded Romaine, a patty, a tomato slice and a generous portion of chilled spinach spread topping. Add the roll tops and serve! Makes 6 burgers.

Comments

My daddy always said "you can't get what you don't ask for," so... please, please, please invite me to personally make you a Lizella Burger with Spinach Spread Topping! You'll have yourself a true winner from the South!